Inhibitory effect of Lavandula viridis on Fe²⁺-induced lipid peroxidation, antioxidant and anti-cholinesterase properties

详细信息    查看全文

• 作者：Patr&#xed ; cia Costa^a ; ¹ ; Sandra Gonç ; alves^a ; ¹ ; Paula B. Andrade^b ; Patr&#xed ; cia Valentã ; o^b ; Anabela Romano^a ; ^{aromano@ualg.pt}
• 关键词：Free radicals ; Antioxidants ; Fe²⁺ chelation ; Lipid peroxidation ; Anti-cholinesterase ; Alzheimer’ ; s disease
• 刊名：Food Chemistry
• 出版年：2011
• 出版时间：15 June 2011
• 年：2011
• 卷：126
• 期：4
• 页码：1779-1786
• 全文大小：314 K

文摘

In this research, the total phenolic content of a Lavandula viridis methanol extract was evaluated and the phenolic identification and quantification was assessed. Rosmarinic acid and luteolin-7-O-glucoside were the two major compounds identified by HPLC–DAD (ca. 39 and 13 g/kg, respectively). This extract showed a strong antioxidant activity in ORAC (2858.39 ± 70.97 μmol_TE/g_extract) and TEAC (967.18 ± 22.57 μmol_TE/g_extract) assays, as well as Fe²⁺ chelating and OH scavenging abilities. Furthermore, the extract prevented Fe²⁺-induced lipid peroxidation, by reducing MDA content in mouse brains (in vitro), and inhibited AChE and BChE activities both in vitro and in vivo. These findings demonstrate that the methanol extract from L. viridis is a potential source of natural antioxidants and cholinesterase inhibitors.